Area:Kanda

Information about things to do in Japan, restaurants, films, destinations and more.

Review excerpt: Kagawa Ippuku always serves excellent noodles made in the true Sanuki style. They have to have exactly the right texture, smooth but with a firm chewiness.

Review excerpt: The cooking at The Blind Donkey is light, colorful and uncomplicated, relying not on the artifice of tweezers or an arsenal of fermented taste enhancers, but the quality of the ingredients.

Review excerpt: Hotaru fits in perfectly but with one key distinction: It is Tokyo's first (and currently only) sake brew-pub. You can see the small steel fermentation tanks gleaming in a glass-enclosed chamber in one corner of the minimally decorated dining room. But don't ...

Tap×Tap serves 20 draught ales, mostly Japanese with a few imports, at exceptionally low prices. It’s a homespun space, the kind of bar where you can read as you sip your beer beside the mellow clientele.

As at any izakaya, the first food you are served will be the otoshi, a starter that acts as both appetizer and obligatory table charge. Too often these are mere tidbits for a few hundred yen that you nibble and promptly forget. At Koju, ...

Surugaya Kahei, run by a Shizuoka fish company, boasts 60 options. Many are variants on the standard squid guts, seasoned with zesty yuzu or spicy kimchi, for example. Others include katsuo (skipjack tuna), scallop, zuwaigani (snow crab) or pricy sakuradai (sea bream).

Last December when it opened, lines formed around the block to sample the trademark seafood ramen. Unlike Kyushu-style agodashi broths, which are light and clear, the soups at Gonokami Suisan are thick and comforting, like a French bisque.

Kamo-nanban soba remains a Tokyo classic, with generous slices of duck cooked perfectly rare on top of the slender hand-cut noodles. So too the iconic ten-seiro soba, with the crisp patty of shrimp tempura served alongside the cold soba.

Cafe 104.5, though, is a very different type of operation -- and not just because it's a lot less starchy and a lot more affordable than the others in the group. The dinner menu is built around small dishes, many inspired by Spanish tapas, ...

It isn't plush and pricey, it doesn't serve fine French cuisine and it can't boast a cellar of premium Burgundies. Instead, its walls are basic whitewashed breeze-blocks; you perch on simple barstools; you guzzle vin very ordinaire. And you eat your gibier in the ...

The buckwheat grain is ground fresh each day in the small stone mill that sits in one corner of the dining room. Then it is mixed to a dough (with no added wheat flour), rolled out and sliced into fine strands. That's the thud ...

Kemuri is a place for casual nibbling, eating and whiling away the evening, rather than for formal, full-scale dining. As the name indicates -- kemuri is Japanese for smoke -- the menu revolves around an extensive selection of smoked delicacies, all of them prepared ...

Because the noodles are te-uchi -- freshly rolled and chopped by hand by a white-clad assistant who works nonstop in the glass-fronted booth at the back of the room -- aficionados prefer to eat them unadorned, either mori (cold, with a dip) or zaru ...

Besides its repertoire of izakaya standards, Shinpachi has established a name on the strength of its seafood, much of which is trucked in from ports in Toyama Prefecture on the Sea of Japan. On any given day, there are likely to be dozen different ...

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